Makes 8 servings This is a favorite cold-day recipe from The Cuisines of the Americas at The Culinary Institute of America. Use whatever fresh fish and seafood you’d like, including clams, mussels, lobster, or cod.
Pasta con Cozze e Fagioli (Pasta with Mussels and Beans)
Makes 4 servings You could use fresh pasta in this dish, such as tagliatelle or pappardelle, cut into bite-sized pieces, or a dried pasta that you’ve cooked halfway, such as tubettini or pennette. As the pasta cooks with the mussels, it will absorb their flavor. Ingredients 2 oz dry cannellini […]
Pescada à la Veracruzana
Makes 10 servings Ingredients 10 red snapper fillets (about 6 oz each) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup fresh lime juice Sauce Ingredients 1/4 cup plus 2 tablespoons olive oil 4 cups minced onion 3 garlic cloves, minced 2 cups peeled, seeded, medium-dice tomatoes […]
Poke-Style Roasted Salmon Bowl
Makes 4 servings Roasted salmon, which is rich, juicy, and so flavorful, makes a great addition to the bright flavors of Hawaiian-style poke. We’ve chosen a few of our favorite toppings, but you can customize with whatever you like best, including avocado, corn kernels, mango, or cabbage. Most grocery stores […]
Purchasing Shrimp
Shrimp is an easy-to-cook protein, not to mention delicious (shrimp cocktail will never go out of style), but can be sort of confusing to pick out. So many sizes and names, not to mention the choice between farm-raised and wild-caught. Keep reading for a quick refresher on the must-knows for […]
Risotto ai Trutti di Mare (Risotto With Seafood)
Serves 6 Ingredients 2 quarts shellfish broth 1/2 cup (1 stick) unsalted butter, divided 3/4 cup minced yellow onion 1 lb (2 2/3 cups) Carnaroli rice 2 lb mixed seafood, such as mussels, shrimp, scallops, and squid 1/4 cup chopped flat-leaf parsley 2 tablespoons grated Parmigiano-Reggiano (optional) 1 tablespoon brandy […]
Risotto with Scallops and Asparagus
Makes 8 servings Ingredients 4 cups chicken broth 1/4 cup olive oil 1 cup finely chopped onion 2 cups uncooked Arborio rice 2 cups white wine 1/4 teaspoon pepper, or to taste 2 tablespoons butter 1/2 cup grated Asiago cheese 24 asparagus spears, cut into pieces 2 1/2 pounds sea […]
Salade Niçoise
Makes 6 servings This is a hearty salad, perfect for a main course at any meal. You’ll want to look for high-quality tuna to feature in your salad, or make your own! If you can’t find small Niçoise olives, you can use Kalamata. Ingredients Potatoes 2 cups fingerling potatoes 1 1/2 […]
Salt-Crusted Sea Bass
Makes 4 servings This is one of the most aromatic ways to cook sea bass. The crust forms a nice cooking vessel for the fish and citrus, and when you crack the crust the smell is incredible. Bring the fish to the table in the crust and then crack it […]
Sea Bass and Scallops en Papillote
Makes 5 servings Ingredients Gremolata 1 1/2 cups fresh bread crumbs 2 tablespoons orange zest 2 tablespoons plus 1 1/2 teaspoons lemon zest 4 garlic cloves, minced 1/2 cup chopped flat-leaf parsley Salt, as needed Freshly ground black pepper, as needed 2 tablespoons butter, melted 1 1/2 cups vegetable stock […]
Seared Salmon With Moroccan-Style Spices
Makes 8 servings Ingredients 3 pounds salmon fillet 1 teaspoon kosher salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1 1/2 teaspoons curry powder 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons caraway seeds 1 1/2 teaspoons anise seeds 1 […]
Seared Scallops with Beet Vinaigrette
Makes 4 Servings Ingredients 4 ounces whole fresh beets 3 tablespoons cider vinegar 1 1/2 tablespoons extra-virgin olive oil 1 teaspoon chopped dill 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 pound 4 ounces sea scallops, muscle tabs removed 1 teaspoon canola oil 4 cups mixed greens […]